|¼ cup||organic coconut oil (melted)|
|¼ cup||raw organic honey|
|2 cup||rolled old-fashioned oats|
|1 scoop||Vanilla Pea Protein Powder|
|⅔ cup||dried cranberries (unsweetened)|
|⅔ cup||pumpkin seeds|
|¼ cup||ground flaxseed|
|1 teaspoon||pumpkin pie spice|
|½ teaspoon||sea salt|
|½ cup||pumpkin puree|
Mix all ingredients on low speed for 3 -4 minutes.
Use a #24 red handled thumb scoop or a 1/4 cup measuring cup to measure cookie size.
Ligthly flatten on the tray. This cookie doesn't spread.
Bake for 20-25 minutes till well goldened.
Store in airtight container for up to 5 days.
Wrap individually and freeze for up to 90 days.
This is a nutritiously rich recipe sure to fuel you for breakfast, a snack at work, or while hiking in the great out of doors.
If you want to mix it up a bit, try swapping any dried fruit for the dried cranberries, add raw cacao nibs, chopped walnuts or almonds, add a 2 TBL of peanut butter. This is a wonderful base style recipe for you to have fun experimenting with different tastes.